This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table. 

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time. 

Ingredients

• Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
• Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
• Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
• Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

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How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup white basmati rice uncooked, properly rinsed
• 1-2 teaspoon fresh minced garlic
• 1 large lime zested
• 2 teaspoons lime juice freshly squeezed
• 1 ½ teaspoon salt or to taste
• ⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
• ¼ cup cilantro finely diced
• 2 cups chicken or vegetable broth or water
• olive oil for cooking

Instructions

• Heat olive oil in a large skillet and cook garlic.
• Add rice, season with salt and pepper, and toast for 2-3 minutes.
• Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
• Remove from heat, add lime juice, and let it sit for 10 minutes.
• Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder.  Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.  

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and  Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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A unique alternative to traditional noodles may just become your new ‘’30-minute meal’’ favorite. 

How To Make Soba Noodles Stir Fry

Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.

Soba noodles - Cook noodles with salt as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes.

Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.

To assemble the soba noodles Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.

Fry for couple of seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Season with salt and pepper. Stir fry in total about 3-5 minutes or until mushrooms become golden brown. Reduce the heat to medium, stir in the noodles and pour over the sauce along with noodle-cooking water.

Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.

Garnish with more sesame seeds, pickled daikon radish, edamame (I simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Top Tips

• Sesame seeds - for better results use toasted! It only takes 2-3 minutes: In a dry skillet without any oil, add sesame seeds and toast them over medium heat for 2-3 minutes constantly stirring. Don’t leave them without supervision, they will burn very fast.
• Sesame oil - like with the sesame seeds, flavors will come out even more if the oil is toasted. Pour cold-pressed sesame oil into a heated (but not very high heat) pan. Rotate the pan from side to side and keep the oil moving at all times to prevent burning. The toasted oil is ready when it becomes golden brown with a nutty scent. The oil is ready to use.
• Soba noodles substitute - Soba noodles are made out of buckwheat so it is difficult to find similar but other gluten-free noodles will work great in this stir fry too. Check out my Chicken Lo Mein recipe for a more in-depth explanation of different noodles but here are a few: rice noodles, tapioca, quinoa noodles, gluten-free spaghetti, shirataki noodles.
• Edamame and green onion can be added at the end of the cooking process along with carrots to bring more flavor. I just like to add them in the end as a garnish or stir in noodles later.
• Eggs - Sometimes I also add an egg or two instead of a meat option (add this after the carrot and fry stirring until done). 
• Red pepper flakes - optional, if you like a little heat in your food go for it and even add some freshly sliced chili or jalapeno on top for garnish as I did!
• Salmon and soba noodles - another great ingredient that works well with soba noodles is salmon. Cook, it separately either steam it, bake in the oven or simply cook diced salmon on the stovetop. You can find instructions on how to bake easy salmon fillet in this Salmon Salad recipe.

Easy Asian Meals

• Chicken Lo Mein Recipe
• Easy Low Carb Keto Lettuce Wraps
• Oriental Coleslaw
• Napa Cabbage Stir Fry
• Thai Red Curry Chicken Noodles
• Tofu Veggie Stir Fry

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Stir Fry Soba Noodles

A delicious hearty one-pot meal packed with vegetables, soba (buckwheat noodle), and dark rich sauce. This soba noodles stir fry is guaranteed to be better than the takeout!

Course Main Course

Cuisine Asian

Keyword how to cook soba noodles, soba noodles, stir fry soba noodles

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 portions

Calories 204kcal

Author Julia | The Yummy Bowl

Ingredients

Sauce

• 3 tablespoon gluten free soy sauce or tamari or coconut aminos
• 2 tablespoon rice wine vinegar
• 2 tablespoon sesame oil
• 1 teaspoon toasted sesame seeds
• 2 teaspoon honey or maple syrup*
• 1 teaspoon fish sauce**
• ¼ teaspoon red pepper flakes

Noodles

• 8 oz soba noodles 100% made from buckwheat

Stir Fry Vegetables

• 2 garlic cloves minced
• 1 tablespoon ginger minced
• 1 medium carrot julienned
• 1 medium yellow/brown onion
• 13-14 oz white button/champignon mushrooms
• 2-3 tablespoon soba noodles cooking water
• Vegetable oil for cooking as needed

Instructions

• Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.
• Soba noodles - Cook noodles as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes. Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.
• Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.
• Fry for couple seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Stir fry in total about 3-5 minutes or until mushrooms become golden brown.
• Reduce the heat to medium, stir in the noodles and pour over the sauce. Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.
• Garnish with more sesame seeds, edamame (i simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Video

Notes

*Fish sauce - it gives a great umami taste, but if going for a vegan/vegetarian option then simply omit and use more soy sauce instead. 

**Honey/maple syrup - any plant-based sweet syrup will work, don't use honey if you're vegan.

Soba noodles - not every soba is made the same. Many ''cooked soba'' noodles are actually made with wheat flour and buckwheat flour. Carefully read the labels before buying.

Nutrition

Calories: 204kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 893mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1723IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg, and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

⭐ It tastes great with Chili Garlic Shrimp, Chicken Lettuce Wraps and Crispy Tofu.

Ingredients

• Vegetables - I like to cut carrots, bell peppers, and bok choy into small bite-sized cubes. And lots of sliced scallions instead of regular onion.
• Plain Rice - Short or long grain rice? Long grain rice: Jasmine rice is what most restaurant use. Basmati rice is more rare but also common. Short grain rice: ok to use, but is more starchy than long grain rice.
• Soy Sauce - we used gluten-free soy sauce aka tamari which is a Japanese soy sauce made by fermenting soybeans and is gluten-free. Compared to regular soy sauce, it’s darker and has less salt.
• Egg - large eggs but for more fluffy yellow eggs, use egg yolks instead.

The full recipe and ingredients can be found in the recipe card below this post.

📋 JULIA'S TIP: if you can’t find gluten-free soy sauce (tamari), use one of these alternatives: coconut aminos, fish sauce, or Worcestershire sauce.

How To Make Vegetable Fried Rice

Whisk together the eggs in a small bowl. Set aside. 

Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil. 

Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt. 

Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble the eggs into small pieces.

Once cooked, stir everything together.

Stir in the rice, and soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.

Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

What Are Some Good Egg Fried Rice Vegetables?

By Cuisine

You can easily adjust this recipe to make your own homemade version of a traditional takeaway inspired from around the world:

• Indian fried rice: otherwise known as Indian pilaf. Popular combinations include ghee, mustard seeds, lots of fresh garlic and chilis, cumin, coriander, curry, and turmeric powder that makes the rice turn beautiful yellow color. It can be with or without veggies.
• Indonesian fried rice: traditional Nasi Goreng is often made with kecap manis (sweet soy sauce), shrimp paste, chilis, chicken, or seafood and served with cucumbers, tomatoes, prawn crackers or satay skewers.
• Chinese fried rice: combine garlic, onion, veggies, soy sauce, oyster sauce, fish sauce, and toasted sesame oil.
• Japanese fried rice: aka Yakimeshi is very similar to Chinese but Japanese fried rice is made using with short-grain rice, such as sushi rice, yielding a chewy texture. Popular recipes include the addition of ham, veggies, and kewpie mayo.
• Korean fried rice: or Bokkeumbap is often made with kimchi, bacon, eggs, veggies, gochujang, soy sauce, and oyster sauce.
• Filipino: aka Sinangag, is simple rice with lots of garlic and eggs.
• Jamaican-style rice: Scotch bonnet pepper, dried kidney beans, ginger, coconut, and lots of seasonings.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Vegetable Fried Rice Recipe

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

Course Main Course, Side Dish

Cuisine American, Asian

Keyword egg fried rice, vegetable fried rice recipe, vegetable rice recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 271kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cups cooked rice (its about 1 ½ cup uncooked rice)
• 3 large eggs
• ¼ cup bell peppers cubed
• 3 tablespoons sliced scallions or green onions just white part, green for serving
• ¼ cup carrot cubed
• 3 tablespoon low sodium soy sauce or tamari
• 2 small bok choy cabbage chopped
• black pepper to taste

Instructions

• Whisk together the eggs in a small bowl. Set aside.
• Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil.
• Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt (or leave as is and season later once soy sauce is added).
• Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble them into small pieces. Once cooked, stir everything together.
• Stir in the rice, soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.
• Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

Notes

• To Store. For the best flavor, consume within 3-4 days. Store in an airtight container in the fridge.
• A day old rice is preferred but not essential. Using same-day freshly cooked rice is totally fine if the rice has been cooled and refrigerated.
• For this recipe, you don’t need to soak the rice, however, you need to wash/rinse it until the water runs clear. Not properly washed rice will be clumpy and is simply not healthy as it contains bacteria that can survive cooking. Washed rice will result in a fluffy and al dente texture.
• Cook the dish over medium-high or high heat. Similar to wok-style cooking, cook it on high just until veggies become softened and egg fluffy. Lower heat will only make your rice and veggies stick to each other and the pan. I prefer a nonstick skillet instead of a wok. If you do use a wok, make sure you are using the highest heat. This is a very quick stir fry that takes you only 3-5 minutes to cook.
• Does rice have to be cold for fried rice? Yes, for best results it is better to use cooked and cooled rice. Cook the rice using steaming, boiling or rice cooker method. Cool it first and then refrigerate it until cold. When frying, use medium-high heat and a non-stick pan. If you are worried that rice clumps together it is best to avoid wok, especially if you are a beginner.

Nutrition

Calories: 271kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1082mg | Potassium: 1232mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20617IU | Vitamin C: 202mg | Calcium: 481mg | Iron: 5mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Vegetable Fried Rice appeared first on The Yummy Bowl.

Enjoy a crunchy and flavorful bowl of veggie tofu stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, are mouth-watering!

If you like stir fry recipes, try my Chicken Stir Fry, Soba Noodles Stir Fry, or Inside Out Egg Roll Bowl.

Ingredients

• Tofu - use Extra-Firm tofu to achieve a firm and crispy exterior with a ‘meaty’ texture inside. Silken or firm tofu holds too much moisture for the crispy exterior desired for this recipe. 
• Stir fry vegetables - snow peas, shimeji mushrooms, broccoli, onion, bell peppers, garlic, and spices. Garnish with scallions, sesame seeds, and lime wedges. 
• Sauce - I love making sauce from scratch, but you could use a store-bought stir fry sauce for convenience instead! Reserve some extra sesame oil for drizzling over each serving to enhance the flavor!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Tofu Stir Fry

Make my tofu recipe with or without sauce or simply pan fry tofu in the skillet.

Combine all the stir-fry sauce ingredients in a medium bowl.

In a medium cast iron skillet or wok over medium-high heat add olive oil.

Once the oil is hot saute onion for 1-2 minutes and add garlic and shimeji mushrooms. Saute 3 minutes.

Add the rest of the veggies, with a pinch of salt and black pepper for 3-4 minutes until just slightly softened but still crisp.

Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.

Drizzle freshly squeezed lime juice for serving. 

Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

This easy recipe is vegetarian, vegan-friendly, and gluten-free!

FAQs

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Tofu Stir Fry With Vegetables

Enjoy a crunchy and flavorful bowl of tofu veggie stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, is mouth-watering!

Course Main Course

Cuisine Asian

Keyword pan fried tofu, tofu broccoli stir fry, tofu veggie stir fry

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author Julia | The Yummy Bowl

Ingredients

Tofu Veggie Stir Fry

• 1 recipe crispy pan fried tofu
• ½ cup snow peas fresh or frozen
• ½ cup broccoli florets
• 2-3 tablespoon olive oil
• ½ of a medium brown onion cubed
• 2 medium to large garlic cloves minced
• ½ of a bell pepper tricolor or red and yellow mix
• 1 pinch of salt
• 8 oz Shimeji mushrooms
• Black pepper to taste
• Scallions for serving
• Sesame seeds for serving
• Lime wedges for serving

Stir Fry Sauce

• 3 tablespoon room temp water
• 3 tablespoon low sodium gluten free soy sauce
• 1 tablespoon maple syrup
• 2 teaspoon white rice vinegar
• 2 teaspoon sesame oil toasted
• 1 tablespoon cornstarch

Instructions

• Make my Tofu recipe with or without sauce.
• Combine all the stir fry sauce ingredients in a medium bowl.
• In a medium cast iron skillet or wok over medium-high heat add olive oil. Once the oil is hot saute the veggies with a pinch of salt and black pepper for 3-4 minutes until just lightly softened.
• Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.
• Drizzle freshly squeezed lime juice for serving.
• Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Tofu Stir Fry appeared first on The Yummy Bowl.

Prepare these healthy desserts anytime of the year, during your favorite or holiday or special occassion.

JAM FILLED THUMBPRINT COOKIES

Gluten free + Dairy free

These easy thumbprint cookies with jam are so soft and buttery that they are literally, melting in your mouth. Choose your favorite jam, whip up just a few ingredients in minutes and you’ll have a great addition to your Valentine’s dinner table. Gluten-free, can be made Vegan, Dairy-Free.

CHOCOLATE COVERED ALMOND COOKIES

Vegan + Dairy free + Gluten free

Chocolate covered Almond Cookies are sweet, festive, and great for holidays. These crispy cookies are made with almond flour, maple syrup, berry jam and coated in dark chocolate. Vegan + gluten-free. 

Best Chocolate Fudge Recipe

Vegan + Dairy free + Gluten free

This sweet and gooey chocolate fudge recipe is made without condensed milk or sugar and is 100% guilt-free, vegan, easy to make and packed with nutrients!

Gold Kiwi salad with tangelo granita

Easy + Vegan + Dairy free + gluten free

Fruit salads aren’t just cut up fruit in a bowl! We love adding a bit of pizzazz and we make no exception of this Gold Kiwi Salad. The sublime tangelo granita is not only easy to make at home but makes for the best summer dessert!

BLACK FRUIT SALAD WITH TEA ROSE SYRUP

Vegan + Gluten free + Dairy free

Inspired by the popular rose flavours of the Middle East, this rose syrup over sweet fruit is a wonderful way to end an already fabulous Valentine's meal. Made ahead of time, this Black Fruit Salad is easy, fuss free and ever so stunning when served.

VEGAN MOCHA CHEESECAKE BITES

Gluten free + Dairy free

These Vegan Mocha Cheesecake Bites are the perfect healthy treat. They will be a stunning dessert addition to your Valentine's Day Dinner table.

Vegan Avocado Chocolate Mousse with Lavender

Dairy free, Gluten free, Vegan, Paleo, Refined sugar-free

This 10-minute Vegan Avocado Chocolate Mousse with Lavender is an ideal dessert for a special occasion like Valentine’s Day or Anniversary – it’s full of flavors, romantic, light, and simply beautiful.

CHOCOLATE TOFU PUDDING

Dairy free + Gluten free

This Chocolate Tofu Pudding is a healthy alternative to other pudding recipes. Smooth and chocolatey, it uses some surprising ingredients to achieve an amazing taste and texture.

PALEO CHOCOLATE ALMOND BUTTER CREPES

Paleo + Gluten free + Dairy free

Paleo Chocolate Almond Butter Crepes ! Paleo Crepes filled with dark cacao flavored almond butter. These Paleo Chocolate Almond Butter Crepes are creamy and smooth, filled with rich and dark cacao flavored almond butter. Perfect for both valentine’s day and everyday indulgence.

HOMEMADE ECLAIRS

Gluten Free + Dairy Free + Refined Sugar Free

Eclairs are elegant, delicious, and best of all so simple!! Gluten free is no different. Especially with a decadent dairy free filling and a luscious chocolate top.

VEGAN MALABI – ISRAELI ROSEWATER PUDDING WITH POMEGRANATE

 Vegan + Dairy free + Gluten free

A deliciously smooth & creamy Israeli pudding, this vegan Malabi is made with coconut and almond milks, flavoured with rosewater, and topped with luscious pomegranate syrup.

PALEO STRAWBERRY GINGER CRISP

Paleo + Gluten free + Dairy free

This paleo strawberry ginger crisp is a super simple, healthy and delicious dessert with a flavor combination that will impress!

INSTANT POT BAKED APPLES

Vegan + Gluten free + Dairy free

Looking for a healthy treat. Well, you have found it. These Instant Pot Baked Apples comes together with 5 mins of cook time and 4 pantry staple ingredients.

Raw + Vegan + Dairy free + Gluten free + Refined sugar free

VEGAN WHITE CHOCOLATE TRUFFLES

Vegan + Gluten free + Dairy free

These Vegan White Chocolate Truffles are velvety, creamy and perfectly sweet! They're also refined sugar free and make the best pretty and elegant treat!

No-Bake Vegan Chocolate Cheesecake

No bake + Vegan + Gluten free + Dairy free

Gluten-free vegan chocolate cheesecake made silky, creamy, and smooth! This no-bake cheesecake is refined-sugar free, 100% natural and so easy to make!

RAW CHOCOLATE COVERED COOKIES

No bake + Vegan + Gluten free + Dairy free

No-bake Chocolate Covered Cookies - delicious raw vegan chocolate bites. You only need 4 ingredients to make these and they're absolutely delicious!

STRAWBERRY COCONUT SUGAR COOKIES

Vegan + Gluten free + Dairy free

Strawberry Coconut Sugar Cookies - delicious chewy vegan cookies made with almond flour, oats, and coconut sugar. Gluten-free!

Healthy Vegan Chocolate Caramel Truffles

Vegan + Gluten free + Dairy free

These vegan chocolate caramel truffles are a healthy & easy to make dessert. Sweetened with just dates to create a gooey caramel filling, this is the perfect recipe to have in your fridge when you need a chocolate fix!

GLUTEN-FREE VEGAN CHOCOLATE LAVA CAKE

Vegan + Gluten free + Dairy free

This Gluten-Free Vegan Chocolate Lava Cake is seriously indulgent, filled with a magical chocolate sauce and is surprisingly easy to make. The perfect dessert for a special occasion!

Moist Gluten Free Chocolate Cupcakes

Gluten free + Dairy free

These gluten free chocolate cupcakes are moist, fluffy, spongey and undetectably dairy free. They’re easy to make, just sweet enough and made ultra delicious with a simple dairy free buttercream.

High Protein Popped Amaranth Seed Energy Balls

Gluten free + Dairy free

These are delicious and healthy popped amaranth energy balls. Perfect to make for Valentine's day dessert or just for a snack.

No-Bake Chocolate Peanut Butter Oatmeal Bars

Vegan + No bake + Gluten free + Dairy free

Vegan Peanut Butter Chocolate Oatmeal Protein Bars or peanut chikki is the perfect no-bake, dessert snack that's both nutritious and delicious.

Dairy-Free White Chocolate Fudge

Paleo + Gluten free + Dairy free

Only six ingredients in this dairy-free white chocolate fudge and boy is it indulgent! This healthy fudge recipe is also gluten-free and dairy-free but can be made keto as well! Minimal sweeteners are used in white chocolate fudge recipe making it the perfect treat!

Vegan Triple Chocolate Cookies

Vegan + Gluten free + Dairy free

Vegan chocolate cookies packed with chunks dark and white chocolate… then dipped it in melted chocolate! Uses common ingredients and can be made gluten-free and refined sugar free!

COFFEE AQUAFABA MERINGUES

Vegan + Gluten free + Dairy free

These coffee aquafaba meringues are sweet, crunchy and full of coffee flavour. They taste just like regular meringues, you won't believe they are vegan!

I would appreciate it so much if you left a comment about this post below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

The post 25+ Healthy Valentine's Day Dessert Recipes Roundup (All Gluten Free, Dairy Free) appeared first on The Yummy Bowl.

Valentine’s Day is fast approaching again! And no matter what diet we are following, we all need a delicious treat to celebrate this holiday with our loved ones.

If you are leading a gluten-free or dairy-free lifestyle and struggle to think of dessert recipes to make (like I did in the past!), you've just landed on the best recipe roundup, with desserts that you'll want to make again and again. No doubt, these are easy to make too!

What is your favorite Gluten Free or Dairy Free Dessert?

I think you'll agree, a special occasion dinner menu is not complete without a dessert course, right? My favorite are brownies with vanilla ice cream on top! Mmmm

What is your go-to gluten-free and dairy-free dessert? Leave a comment under this post, I'd love to hear!

Chocolate Coconut Cream Stuffed Strawberries

These Chocolate Coconut Cream Stuffed Strawberries are deliciously decadent and easy to make. The perfect treat for Valentine’s Day!

Recipe: Chocolate Coconut Cream Stuffed Strawberries

No-Bake Raw Coconut Macaroons

You can’t beat the combination of chocolate and coconut! These delicious no-bake coconut macaroons are gluten, dairy, and refined sugar free!

Recipe: No-Bake Raw Coconut Macaroons

Instant Pot Brownies

Yes you can even make brownies in your Instant Pot! These fudgy brownies are easy to make and taste amazing! Serve with vanilla ice cream for a perfect dessert (gluten free and dairy free!)

Recipe: Instant Pot Brownies

Easy Double Raspberry Mousse Cups

If you like berries, your will love this Raspberry Mousse! Quick to make, this easy Raspberry Mousse Recipe is the perfect light dinner party dessert idea to try this summer or to make for Valentine’s Day!

Recipe: Easy Double Raspberry Mousse Cups

Triple-layer Cheesecake Hearts

These Vegan triple-layer cheesecake hearts are delicious, gluten-free, dairy-free desserts perfect for Valentine’s Day! Make them for your other half or just go ahead and make one for yourself.

Recipe: Triple-layer Cheesecake Hearts

Gluten-Free Vegan Rustic Mixed Berry Pie

This Gluten-Free Vegan Rustic Mixed Berry Pie (also called a crostata) is full of sweet berry goodness, and the recipe is one that everyone can enjoy.

Recipe: Gluten-Free Vegan Rustic Mixed Berry Pie

STRAWBERRY, BALSAMIC AND BLACK PEPPER POPSICLES

These strawberry, balsamic and black pepper popsicles take this gorgeous summer flavour with delicious savoury notes and turns it into a tasty popsicle.

Recipe: Strawberry, Balsamic and Black Pepper Popsicles

Vegan Chocolate Mousse Pie Tart

Vegan chocolate mousse pie made with tofu with a pecan brownie crust, raspberry chia jam and fresh berries. Gluten-free can be made nut free. Are you drooling yet?!

Recipe: Vegan Chocolate Mousse Pie Tart

Air Fryer Cherry Crisp {Vegan, Gluten Free}

This Cherry Crisp is simple, quick and is the stuff that dessert dreams are made of. It is made easily and quickly in the air fryer and is perfect served as is or topped with non dairy ice cream or whipped cream.

Recipe: Air Fryer Cherry Crisp {Vegan, Gluten Free}

Chocolate Avocado Mousse

Fresh avocados combine with rich cacao and maple syrup to make a 4 ingredient dessert that is completely indulgent and can be made in minutes! It is vegan, refined sugar free and tastes so good, you’ll forget that it’s good for you!

Recipe: Chocolate Avocado Mousse

COCONUT MILK CUSTARD

Easy Coconut Milk Custard treat you can make ahead. It’s low carb, gluten-free, sugar-free, and dairy-free.

Recipe: Coconut Milk Custard

Strawberry Salad With Cherries and Blueberries — Vegan

This Strawberry Salad With Cherries and Blueberries is the perfect Valentine's Day dessert! Made with delicious berries, it is the perfect, light and at the same time festive dessert that everyone will love:

Recipe: Strawberry Salad With Cherries and Blueberries

GLUTEN-FREE COCONUT MADELEINES

These Gluten-Free Coconut Madeleines are the perfect mini treat for coffee, tea, or dessert! They can be dipped in dairy free chocolate, toasted coconut, or anything your heart desires!

Recipe: Gluten Free Coconut Madeleines

ORANGE & ALMOND CAKE

Using only a few ingredients this deliciously rich, moist and aromatic flourless cake, has an intense fresh orange flavour, and is an all time classic.

Recipe: Orange and Almond Cake

Cherry Brownies

These Cherry Brownies are vegan, gluten free and crammed with fresh cherries. Even with the addition of chia seeds, this dessert is decadent without all the calories. 

Recipe: Cherry Brownies

Raw Red Velvet Cheesecake

This raw red velvet cheesecake is a perfect combination of date coconut crust and cashew filling colored with beetroot powder. The ideal vegan, gluten-free and raw valentine dessert.

Recipe: Raw Red Velvet Cheesecake

VEGAN PANNA COTTA WITH ROASTED RHUBARB

This light, creamy and delicious vegan panna cotta is simplicity to make! An impressive dessert served with vibrant pink rhubarb. 

Recipe: Vegan Panna Cotta With Roasted Rhubarb

Heart-Shaped Meringue Cookies

This classic recipe for Meringue Cookies gets a lovely upgrade that is perfect for Valentine’s Day!

Recipe: Heart-Shaped Meringue Cookies

VEGAN PEANUT BUTTER CUPS

These Vegan Peanut Butter Cups are easy to make and only require four simple ingredients. They are rich, chocolatey and filled with peanut butter goodness!

Recipe: Vegan Peanut Butter Cups

Homemade Nutella

This Homemade Nutella is even better than the ones in the store. Nutty, chocolaty, and with a hint of vanilla, this thick spread is richly flavored, sweet, and delicious.

Recipe: Homemade Nutella

Avocado Brownies

Moist and chewy, these Avocado Brownies are so delicious, you won’t even realize how healthy they are! You’re going to love these sweet and chocolaty treats.

Recipe: Avocado Brownies

No bake lemon vegan bars

These tasty lemon bars have a luscious cheesecake texture with a delicious no-bake crust. The perfect balance of creamy, sweet, and tart. Dairy free & gluten free! 

Recipe: No bake lemon vegan bars

Paleo flourless chocolate cake

This decadent flourless chocolate cake is rich and creamy. Easy recipe, made with only 5 ingredients. Paleo, gluten-free and tastes amazing!

Recipe: Paleo flourless chocolate cake

I don't know about you, but I'm definitely trying these delicious desserts even before Valentine's day!

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The post 25 Easy Gluten Free & Dairy Free Dessert Ideas for Valentine's Day appeared first on The Yummy Bowl.

Making heart-shaped potatoes is totally optional but does add bonus points for presentation. Serve them at your next Date night or Valentine's day.

⭐ Looking for more air fryer sides? Try our cheesy Jalapeno Poppers, bacon Brussel Sprouts, and best Buffalo Cauliflower next!

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin.

With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart.

Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. 

Spray the air fryer tray lightly with oil before adding the seasoned potato slices.

Preheat the air fryer to 375 degrees Fahrenheit according to manufacturer instructions. Mine was about 5 minutes: Cosori 5.8 quart.

You could also use something like a Ninja Foodi with built-in air fryer function)

Place the potatoes in the basket in a single layer. Don't overcrowd the basket and cook in multiple batches.

Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Once the potato slices develop golden brown edges - they are done.

Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

📋 JULIA'S TIP To ensure you get crispy potatoes, you can take an extra step and soak the raw cut potatoes in cold water before patting them dry with a paper towel to season and air fry. BUT this is not essential with air fryer.

Tips

• You can use as little as 1 tablespoon of oil. I find the fries slightly crispier and flavorful when using more oil but you can get away with less if using air fryer.
• Fried food generally don't reheat well. But with air fryer you can reheat them once or twice more once they go cold. Reheat in a preheated air fryer at 375 degrees F for 3-5 minutes.
• Don't overcrowd the air fryer basket. Keep those slices separate to ensure even cooking and crispy exterior. 
• I didn't soak the potatoes but it may help to draw out the excess starch for more crisp results. However, I find that it is not that essential, especially when using an air fryer. Soak the fries in cold water for at least 20-25 minutes to 1 hour.
• Shake basket halfway through to help potatoes crisp up nicely.
• It’s good to season potatoes with salt before frying them, but you should also season them (preferably sea salt flakes) after frying, as this will help the potatoes to soak up even more flavor. 
• If you do multiple batches, keep the cooked potatoes warm in the oven while you work with the remaining batches.

📋 JULIA'S TIP While traditional fried food doesn’t reheat well, you can salvage leftover fried food by reheating it in an air fryer the same day once the food has become cold.

Serving Suggestions

Air fryer potato slices are the perfect side dish to your favorite main dish or as a choice of finger foods at parties and family gatherings.

Once they are getting cold you can quickly pop them back into air fryer and reheat once or twice. The only downside to serving these for a crowd is cooking them in smaller batches unless you using something like a french door or large family air fryers.

Potato dishes go with almost anything. We love to serve this side dish with our favorite main courses.

Make Ahead and Storing Instructions

Overall, leftover ‘’fried’’ foods don’t last in the fridge for too long. Nor do they taste great after reheating.

Make as much as you'd consume.

📋 JULIA'S TIP If you have leftover uncooked potato slices (with no seasoning or oil), submerge them in cold water and keep them refrigerated for up to 12-24 hours. This is also a great way to make ahead a bunch. 

More Air Fryer Recipes

Air fryer is my favorite thing lately, from my guest's favorite Air Fryer Nachos, Peanut Butter Cookies to Jalapeno Poppers. Anything can be done in air fryer, plus it reheats beautifully and tastes and looks like from the restaurant!

For a full collection hop on to our Air Fryer archives.

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Easy Air Fryer Potatoes (Heart Shaped Slices)

These easy air fryer potatoes are the new way to enjoy this delicious side dish. Say goodbye to convenient oven-baked potatoes that lack that signature crisp, and hello to a healthier and more appetizing alternative that's easy to prepare and is ready in minutes. With just a little oil you get a perfect crunchy exterior with fluffy potato inside.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer sliced potatoes, heart shaped potato, sliced potatoes in air fryer

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 3 side portions

Calories 287kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 pounds larger Russet potatoes
• 1-2 tablespoons of olive oil or more if needed
• 1 teaspoon garlic powder for stronger flavor use 1 medium garlic clove, minced
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon paprika
• fresh thyme for serving
• black pepper to taste optional

Instructions

• Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin. With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart. This step is optional and you can simply leave the round slices as they are.
• Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. Spray the air fryer tray lightly with oil before adding the seasoned potato slices.
• Preheat the air fryer to 375 F according to manufacturer instructions. (Mine was 375 F for 5 minutes) Cosori 5.8 quart. You could also use something like a Ninja Foodi air fryer.)
• Place the potatoes in the basket in single layer. Don't overcrowd the basket and cook in multiple batches. Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Potato slices should have a golden brown edges once done cooking.
• Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

Video

Notes

You can use as little as 1 tablespoons of oil or use a little more. I find the fries slightly crispier and flavorful when using oil but you can use even less for an air fryer.
Fried food generally doesn’t reheat well. But with air fryer you can reheat them once if they got cold (on the same day of making). Reheat in a preheated air fryer at 375F for 3-5 minutes.

Nutrition

Calories: 287kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1288mg | Fiber: 4g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 3mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Air Fryer Potatoes appeared first on The Yummy Bowl.

I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe.

How To Make Vegetarian Casserole

Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.

Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.

Stir in chickpeas, close the lid and let sit for 2-3 minutes. Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside.

In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.

Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F. 

Garnish with chopped parsley, more pumpkin seeds if desired and serve warm as a side dish or a wholesome veggie meal 🙂

What other vegetables go well with butternut squash?

If you don’t like or don’t have broccoli on hand these are a few of my suggestions that will go well with this pumpkin bake:

• Cauliflower
• Sweet potato
• Pumpkin
• Parsnips
• Mushrooms

More Vegan/Vegetarian Dinner Recipes

• Creamy Mushroom Pasta with Truffle Oil
• Sweet Potato, Chickpea and Kale Tacos (Vegan)
• Napa Cabbage And Mushrooms Stir Fry
• Stuffed Butternut Squash
• Healthy Quinoa Stuffed Butternut Squash

For all recipes, please go to my Recipe Index.

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Vegetarian Casserole With Butternut Squash

Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash, and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.

Course Main Course

Cuisine Vegan, Vegetarian

Keyword broccoli casserole, butternut squash casserole, pumpkin and broccoli casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 portions

Calories 605kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup chickpea
• 1 cup coconut milk unsweetened
• 2 cups butternut squash 1-2 inch chunks
• 2 cups broccoli florets
• 2 tablespoon pumpkin seeds
• 2-3 tablespoon coconut oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika spice
• ½ teaspoon turmeric freshly grated
• 1 teaspoon ginger freshly grated
• 1 garlic clove minced and paste-like
• 2 tablespoon chopped parsley for garnish

Instructions

• Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
• Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft. Stir in chickpeas, close the lid and let sit for 2-3 minutes.
• Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.
• Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F.
• Garnish with chopped parsley, more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal 🙂

Notes

• For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted.
• Don’t overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you’ll result in pureed butternut squash.

Nutrition

Calories: 605kcal

More Easy Butternut Squash Recipes

ALL SIDE DISH recipes.

The post Vegetarian Casserole appeared first on The Yummy Bowl.

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

If you like more pumpkin or healthy squash casserole recipes, be sure to check out my Bacon Pumpkin Casserole, Butternut Squash Risotto, and Bacon Pumpkin Bake.

How To Make Butternut Squash Casserole

Preheat oven to 350°F. 

In a large bowl, mix together apples, butternut squash or pumpkin, and cranberries.

Mix in some brown sugar, coconut oil, cornstarch, salt, nutmeg and cinnamon and toss to evenly distribute.

Place the squash mixture in an ungreased 1 ½ to 2 quart prepared baking dish, cover with foil and bake for 20-25 minutes.

Remove from oven and toss lightly.

Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.

Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm. 

If you have more apples left, make these delicious caramel apple scones for breakfast or dessert.

Looking for more side dishes? Don't miss this holiday favorite stuffed butternut squash.

I recommend baking it with foil so it doesn’t dry out. This is also important if you want to add nuts, and they need to be covered because will burn easily.

More Butternut Squash Recipes

For all recipes, please go to my Recipe Index.

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Roasted Butternut Squash Casserole With Cranberries And Apples

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

Course Side Dish

Cuisine American

Keyword butternut squash casserole, healthy squash casserole, roasted butternut squash with cranberries

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 5 side dish servings

Calories 131kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cup butternut squash or pumpkin peeled and cut into 1" cubes
• 1 medium green apple peeled and cut
• ½ cup fresh or frozen cranberries
• 2 tablespoons coconut oil melted
• ½ tablespoon cornstarch
• 2 tablespoon brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

Instructions

• Preheat the oven to 350°F.
• In a large bowl, mix apples, butternut squash or pumpkin, and cranberries.
• Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
• Place the squash mixture in an ungreased 1 ½ to 2 quarts prepared baking dish, cover with foil and bake for 20-25 minutes.
• Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.
• Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 8mg | Potassium: 350mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8955IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 1mg

This recipe has been inspired by this recipe.

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The post Roasted Butternut Squash Casserole With Cranberries And Apples appeared first on The Yummy Bowl.

This roasted butternut squash perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. Stuffed with quinoa and dried fruit makes a perfect healthy meal!

Perfect side for Thanksgiving, Christmas feast, or any ordinary day.

This recipe is a must for our holiday gatherings, along with green bean casserole, corn casserole, and perfectly creamy mashed potatoes.

📋 OPTIONAL TOPPING: You can also add a crunchy topping with crackers or breadcrumbs just like I did with my jalapeno dip or million dollar chicken casserole. But take care to watch the squash so these add-ins won't brown too much toward the end of cooking.

• Related: Honey Roasted Pumpkin Seeds

Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven.

If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side. 

Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.

While the squash roasts, prepare the filling:

Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked.

Cover and let it sit for 15 minutes, then fluff with a fork.

In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent.

Then add bell peppers. Season with Italian herbs, salt, and pepper.

Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.

Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes.

Add the squash to the quinoa mixture.

Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!

Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.

Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot as a main course or a side to leftover turkey shepherd's pie. Enjoy!

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Roasted Butternut Squash Stuffed With Quinoa

This healthy stuffed butternut squash recipe perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. With its nourishing ingredients and great flavor, this hearty dish is ideal as either a side or the star of a Thanksgiving feast or any ordinary day. It truly shines as a centerpiece!

Course Main Course

Cuisine American

Keyword butternut squash stuffed, butternut squash stuffed with quinoa, healthy stuffed butternut squash recipe, quinoa stuffed butternut squash, recipe for stuffed butternut squash, stuffed baked butternut squash, vegetarian stuffed butternut squash recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 small butternut squash about 2 ½ pounds
• ½ cup quinoa uncooked
• 1 cup water or vegetable stock
• 2 tablespoons olive oil divided
• 2 teaspoons garlic minced
• 1 shallot onion finely chopped
• ½ cup bell peppers diced small
• 1 teaspoon Italian dried herbs
• salt and black pepper to taste
• ⅓ cup dried cranberries

For Topping

• ¼ cup Parmesan cheese grated
• parsley leaves chopped

Instructions

• Preheat the oven to 400°F (200°C).
• How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
• Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
• While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
• In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
• Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
• Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
• Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
• Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
• Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!

Notes

• Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
• Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
• To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
  To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
• To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
• Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.

Nutrition

Calories: 385kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 123mg | Potassium: 1565mg | Fiber: 11g | Sugar: 19g | Vitamin A: 40723IU | Vitamin C: 107mg | Calcium: 282mg | Iron: 4mg

Recipe inspired from Curry Trail.

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The post Roasted Butternut Squash (With Quinoa) appeared first on The Yummy Bowl.